Spring Egg Scramble

Scrambles are a blank slate that you can adapt to every season, varying the veggies to use whatever you have on hand. More lunch-like than breakfasty, this version begs for a salad and buttered toast. The recipe comes from The Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

Also from The Birchwood Cafe Cookbook, a perfect accompaniment to the scramble: Green Tea Vinaigrette on mixed greens. Minneapolis chef Marshall Paulsen created the unusual dressing when matcha was the surprise ingredient in a chef’s challenge.

Any-Flavor Mini Quiche

Talk about easy! You can prep these delicious little quiches the night before, or make them in the morning while the oven preheats. They're perfect for brunch parties, and you can use whatever meat, cheese and veggies you have on hand.

Egg 'n' Bacon Breakfast Casserole

South Dakota chef Doug Hanson shared this make-ahead recipe from his grandmother. "It's easy to make on Christmas Eve and pop in the oven Christmas morning while watching the kids play with toys," he says. "You can't go wrong with eggs, cheese and bacon."

Smoked Turkey and Sweet Potato Hash

This colorful one-skillet meal lends itself to improvisation; you could trade the red sweet peppers for green, the spinach for kale, the turkey for ham or the fried eggs for scrambled. Of course, we think the original recipe is pretty darn perfect, with a blend of potatoes and tasty browned onions whose caramelly flavor ties the dish together.

Chicken Caesar Egg Sandwich

Bacon, grilled chicken, crisp romaine and a fried egg crowd inside a flaky croissant. Our dressing includes anchovy fillets for authentic Caesar flavor; if you'd prefer to leave them out, increase the Worcestershire sauce to 2 teaspoons. (Or you can substitute bottled Caesar dressing for the homemade to make the recipe more streamlined.)

Mini Egg Pastries with Bearnaise Sauce

The Cold Spring Inn in Hubertus, Wisconsin, served these elegant brunch pastries with cinnamon rolls and fruit. The herby bearnaise sauce is a bit fussy to make compared to purchased hollandaise sauce, but you'll notice a real difference in flavor.

Heirloom Tomato and Onion Quiche

The recipe was developed for heirloom tomatoes such as Cherokee Purple or Brandywine, but if those aren't available, use whatever kind of tomatoes you like. Drain sliced tomatoes on a paper towel before adding them to the quiche, and they won't release as much water.

Quick and easy egg dishes

Fast zap: Line a custard cup with a slice of ham or luncheon meat, break in an egg, prick the yolk, and microwave the whole thing. It's a warm breakfast in minutes. Quick meal: Wrap a cooked egg, sauteed veggies and shredded cheese in a tortilla. Faux Devil: Halve hard-cooked eggs and top with a dollop of sour cream, mayo or dressing.

Egg tips

Storing eggs: Store raw eggs in their original carton in a refrigerator set at 40 degrees or below for as long as four weeks. A hard-cooked egg keeps in the fridge for up to a week.Warm them up: When hard-cooking eggs, don't shock them by dropping them into boiling water. You could crack the egg that way. Start them out in cold water, then bring them to a boil. Egg benefit: An average-size egg contains 12 percent of the recommended daily allowance of protein, which means it can help you feel full longer.